Tortang Dulong / Fried Fish Fry Cakes

Delicious and nutritious! I love dulong! hehe

And since it's fried, it last long... I eat it together with fresh or cooked vegetables. So yummy. One more day of eating out and am back to cooking... dulong, here I come! hehehe


Ingredients

* cooking oil 1/4 k. dulong
* 5 cloves garlic
* chopped 3 eggs
* 1 medium onion
* sliced salt and pepper to taste
* 3 meduim tomatoes
* chopped

Directions

Saute garlic in 5 tbsps. oil until golden brow. Add onions and tomatoes. Season with salt and pepper and cook for 5 minutes. Add dulong and stir to prevent scorching. Add yolks. Set aside. In a bowl combine the cooked dulong and 1/2 cup beaten eggs. In a frying pan spread a mixed dulong. Turn over. Repeat. Makes 5 servings.

Lumpiang Sariwa Vegetable Roll Recipe

At last! One of the most requested recipe... one of my mom's favorites! hehehe

And no, I haven't actually done this. Just grabbed this from the net. But I hope to do this in the coming days :)

Ingredients

* VEGETABLE FILLING:
* 1 clove garlic, finely minced
* 1 small onion, finely chopped
* 2 tablespoons vegetable oil
* 1/3 lb ground pork
* 1/3 lb shrimp, peeled, deveined and minced
* 2 tablespoon fish sauce
* 1/2 lb green beans, french cut
* 1 small cabbage shredded, (approx 2 lbs)
* 1 large carrots, julienned
* 1 chayote, julienned
* 10 romaine lettuce leaves, cut into 2 horizontally
* 1/2 cup water
* Salt and Pepper
* WRAP:
* 2 large eggs
* 1/4 teaspoon salt
* 2 cups flour
* 2 cups milk
* 1/4 cup vegetable oil
* SAUCE:
* 1/4 cup sugar
* 1 teaspoon salt
* 6 tbsp soy sauce
* 1 cup water
* 1 tablespoon cornstarch dissolved in 2 tablespoons water
* GARNISH/TOPPINGS:
* 6-8 cloves garlic
* 1/2 cup peanuts


Directions

1. VEGETABLE FILLING:
2. Saute garlic and onions in oil. Add pork and saute until fat begins to render. Add water, bring to a boil, reduce heat and cover. Simmer until pork is tender. Add shrimp and fish sauce and cook for 2 minutes. Add vegetables and stir-fry 5-10 minutes, adjust seasoning with salt and pepper. Drain in a strainer and cool.
3. WRAP:
4. Combine eggs and salt. Gradually add flour, alternating with milk. Beat with a whisk until smooth. Beat in oil gradually. Refrigerate batter 1 hour.
5. To cook, brush a nonstick pan with oil and place over low heat. Ladle in 2 tablespoons batter, swirl to cover pan and pour off excess. Cook until the wrapper can be lifted with a spatula without sticking (if batter bubbles, the pan is too hot). Turn and cook just to warm the other side. Set aside and cover with a towel to keep warm. You can also keep the wrappers in a tortilla warmer.
6. SAUCE:
7. Combine all ingredients in a small pot and stir until the sugar is dissolved. Simmer over low heat until the sauce thickens. Remove from heat and cover to keep warm. Transfer into a gravy boat just before serving.
8. GARNISH/TOPPINGS:
9. Remove the brown skin on the peanuts and pulse in a food processor or grinder until finely chopped. Transfer into a condiment dish or small bowl. Set Aside.
10. TO ASSEMBLE:
11. Place a lettuce leaf in the center of a wrapper. Add 2 tablespoons filling. Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side. The edge of the lettuce will stick out. Seal edge with water. Wrap each lumpia in wax paper. Serve with sauce, minced garlic and chopped peanuts.

Salted Egg with Tomatoes

I can't believe that there will come a time that I'd say this... 'I miss cooking!'

Wah! I have to settle for raw or steamed for now... burner problem. Come Sunday please, so they can fix this...

Anyway, who says one cannot enjoy food fresh? Look at these, yummy? hehe

Paksiw na Isda

Fish dish? Here's one delicious feast! :)

Ingredients: • 2 pieces large tilapia cut in 3 parts • 1 medium-size onion (diced) • 10 cloves garlic (crushed) • 1 small ginger (quartered) • 1 medium-size green pepper (sliced) • ½ cup vinegar • 1 cup water • Salt & pepper to taste Procedure: In a casserole or cooking pot, put the crushed garlic, diced onions, and ginger slices at the bottom. Distribute them evenly. Next, arrange the slices of fish on the next layer. Be sure that you cleaned the fish very good before putting them into the cooking pot. After the slices of fish are arranged, add 1 cup of water and ½ cup of vinegar into the pot. You can use the natural vinegar from coconut or distilled one from sugar cane. It depends on your preference. Take the sliced green bell pepper and put them on top of the fish. Season with salt and pepper to taste. Cover the pot and simmer in medium heat for about 15 minutes or until the fish is thoroughly cooked.

Ginataang Tilapia

Another delicious dish - enjoyed over the weekend. So simple yet so tasty!

Ingredients: 2 lbs tilapia, cleaned (about 1 kilo or 2 to 3 pcs) 3 cups coconut cream 3 cloves garlic, minced 1 bulb onion, finely sliced 1 knob ginger, cut into strips 1-2 banana pepper 1 tbsp. fish sauce (patis) 1 tbsp shrimp paste (bagoong) ¼ cup cooking oil 1 cup fresh spinach (or mustard leaves) Procedure: Sauté garlic, ginger, and onions in hot oil, add the shrimp paste and fish sauce, pour in the coconut cream and stir until natural oil from the coconut cream comes out, add the banana pepper and simmer for 3 to 5 minutes, lower the heat and add the tilapia and simmer for 7 to 10 minutes, add the spinach and simmer for about a minute. Serve Hot. Enjoy!

Adobong Pusit

Hello there! I can't keep up with daily posting... anyway, some recipes are repeated as I cook everyday. :) I'll just post as much as I can whenever I can :) For now, here's one recipe I really enjoyed cooking and EATING! hahaha!

Ingredients: 3/4 kilo Small sized Pusit (Squid) 1 1/2 tsp. salt 1 small bay leaf 1/4 tsp. pepper 3-4 cloves garlic, minced 1/3 cup vinegar 1 tsp. sugar 1/4 cup water 3 tbsp. cooking oil 1 small onion, thinly sliced 2 pcs. Cayenne Chili sliced (optional) Instructions: Pull out head, tentacles, innards and transparent ribs from the body of the squid. Cut off tentacles just above the eyes and discard innards and transparent ribs. Wash and drain bodies and tentacles. Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf. Marinate squids in this mixture for 1 hour. Drain. Save marinade Saute onions in hot oil. Add drained squids, saute until the juices evaporates (about 10-12 minutes). Strain marinade, add to sauted squids. Let simmer for about 15 minutes. Serve Hot with Rice. Pull out head, tentacles, innards and transparent ribs from the body of the squid. Cut off tentacles just above the eyes and discard innards and transparent ribs. Wash and drain bodies and tentacles. Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf. Marinate squids in this mixture for 1 hour. Drain. Save marinade Saute onions in hot oil. Add drained squids, saute until the juices evaporates (about 10-12 minutes). Strain marinade, add to sauted squids. Let simmer for about 15 minutes. Serve Hot with Rice.

Ginisang Sayote

Hi! I'm back. :) Was unable to post for the past few days.... so here's one of what I had these past few days...

Ingredients: 1 bunch of sayote (chayote) leaves (check out your Supermarket for these) 2 small sayote (fruit) a pinch of salt 1/4 ground pork (pre-seasoned with a pinch of salt and pepper, mixed) 1/3 Maggi Magic Sarap pepper chopped onions cooking oil 1/3 cup water

Procedure: Gather the leaves and shoots (?) of the sayote leaves (the talbos). Chop the sayote fruit in slivers. Wash well and drain. In a hot wok, put some cooking oil and sautee chopped onions. When onions are a little brown, add the ground pork and cook. After 2-3 minutes, add the sayote fruit and Maggi Magic Sarap. When sayote fruit is already cooked, add the sayote leaves and water and keep stirring until the leaves are cooked (about 2-3 minutes). Adjust seasoning according to taste with salt and pepper.